Buffalo Chicken Soup
Servings: 4
Ingredients
- 2 cups shredded, cooked chicken
- 2 tbsp olive oil
- 1 onion, thinly sliced or chopped (I like to use sweet or yellow)
- 2-3 stalks celery, chopped
- 2 carrots, grated or chopped
- 3-4 potatoes, peeled and chopped (I used red, but any work)
- 2 tsp garlic
- 2 tbsp flour
- 64 oz low sodium chicken stock
- 1 cup Frank's Red Hot Buffalo Sauce
- 2/3 cup grated cheddar cheese
- 1/2 cup grated parmesan
- sliced green onions
- crumbled blue cheese or gorgonzola
Instructions
- Heat a large pot over medium and add oil.
- Add onions with a sprinkle of salt, cooking until onions are translucent. About 5 minutes.
- Add celery and carrots, cook 2-3 minutes, or until softened.
- Add garlic, cooking 1-2 minutes.
- Sprinkle flour, stirring, and cooking for another 1-2 minutes.
- Add chicken stock, buffalo sauce, chicken, potatoes, and grated cheeses.
- Stir constantly until cheese melts and bring soup to boil.
- Once boiled, reduce heat and let simmer uncovered, stirring occasionally, 20-30 minutes or until potatoes can be pierced with a fork.
- Garnish with sliced green onions, blue cheese crumbles, and a baguette.